CALZONE
Calzone, a traditional Italian recipe, is a type of pizza that is folded in half and stuffed with various fillings. It may be baked or fried.
Provided by Hands Doing Things
Categories Main Course
Time 1h20m
Number Of Ingredients 17
Steps:
- In the bowl of a stand mixer, dissolve the yeast in ½ cup (100 ml) of lukewarm water (taken from the 3 cups / 700 ml).
- Leave to rest for 15 minutes.
- Add the olive oil and the flour, and mix, gradually adding the water, until you obtain a smooth and elastic dough.
- Finally, add the salt, and knead for 3 minutes.
- Cover the dough, and let it rise at room temperature for 2 hours, when it should double in size.
- Knock back the dough on a floured work surface, and divide it into 8 equal pieces, about 4 oz (125 g) each, and roll out.
- In a bowl, mix the ricotta, salami or ham, and a little pepper. Add the egg yolks and the Pecorino Romano, then the mozzarella and the Scamorza.
- Mix to obtain a somewhat firm, homogeneous cream. Set aside.
- On a floured work surface, thinly roll out a piece of dough into a disc like a pizza.
- Spread 2 tablespoons of passata in the center, and then spread ⅛ of the filling, leaving about ½ inch (1 cm) around the edges.
- Fold the disc into a half-moon shape, then starting from the center and working toward the ends, seal it well by firmly pressing the edges together.
- Fold the edges inward, and press down again.
- Repeat with the rest of the dough, the passata, and the filling.
- Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet).
- Brush the surface of each calzone with passata.
- Place in a warm place for another 20 minutes to rise again.
- Meanwhile, preheat the oven to 440 F (225˚C).
- Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven.
- Bake for 15 to 20 minutes.
- The calzoni should swell a little, turn a little brown, and their surface should dry a little.
- To check if the calzone is fully baked, check the underside: the dough must be golden and not white.
- Remove the calzoni from the oven, and bake the rest, two at a time.
- Eat hot or warm.
Nutrition Facts : Calories 862 kcal, Carbohydrate 100 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 160 mg, Sodium 2100 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
REAL ITALIAN CALZONES
I absolutely love this recipe! I got it from another on-line site long ago and have adapted it to my tastes. It is a "real Italian" calzone because there is no tomato sauce inside of it. I serve it with warmed tomato/marinara sauce to dip or pour over top! Feel free to change the filling to suit your own tastes! This makes a massive amount of calzone but it freezes well. I usually bake only 1 calzone (which will serve about 4 people) and freeze the other.
Provided by anonymous
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
- Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
- While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
- Preheat the oven to 375°F.
- When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
- Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
- Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
- Bake at 375°F for 30 minutes or until golden brown and heated through.
- Serve with warmed tomato sauce if desired!
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
EASY ITALIAN PIZZA CALZONES
Not really a traditional calzone, as there is no ricotta cheese or pizza dough in this recipe, but a quick and easy dinner idea, nonetheless. Adapted from menus4moms.com.
Provided by Karen..
Categories Pork
Time 50m
Yield 8 calzones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In large skillet, brown and crumble sausage, pour off fat.
- Add 3/4 cup pasta sauce, mushrooms, green pepper and onion.
- Simmer uncovered for 10 minutes.
- Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly.
- In a small bowl mix egg and water, brush on dough edges.
- Stir cheese into meat mixture.
- Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture.
- Bake 15 minutes or until golden brown.
- Heat remaining pasta sauce; serve with calzones.
Nutrition Facts : Calories 751.3, Fat 35.5, SaturatedFat 12.7, Cholesterol 174.8, Sodium 1828, Carbohydrate 77, Fiber 5.3, Sugar 17.7, Protein 29.4
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